Seasonal autumn vegetables can be perfectly paired with mushrooms. This time we’ll show you an eggplant and a corn recipe, which are easy and quick to prepare, healthy and delicious!
Eggplant mushroom ragout
- 1 eggplant
- 300 gram champignon or pleutorus mushrooms
- 1 onion
- 1 garlic
- 200 ml cream (can be vegan)
- half spoon of flour
- salt, pepper, marjoram
- olive oil
Chop the onion into small pieces, fry it in a little olive oil, then add the chopped garlic.
Peel the eggplant, dice it, slice the mushroom, stir it all into the onion-garlic mixture and fry it together.
Season with salt, pepper and marjoram, pour in a little water and simmer until done. In a separate bowl, mix the flour and the cream until smooth, pour it over the ragout, and boil it for a few minutes.
Serve with rice, pasta, or bulgur.
Mushroom and corn penne in wok
- 30 dkg penne pasta
- 30 dkg champignon mushrooms
- 30 dkg corn
- 2 tomatoes
- half a glass of tomato juice
- 1 small glass of sour cream
- 10 dkg grinded cheese
- olive oil
- salt, pepper, oregano, basil, parsley leaves
Chop the mushrooms and tomatoes.
Cook the penne in salted water, drain and rinse.
Take a larger wok pot, grease it with a little amount of olive oil, add the mushrooms, tomatoes, corn, pour in the tomato juice, then season.
It steams quickly under the lid.
Add the sour cream, stir, then remove from the heat and stir in the penne.
Sprinkle the grated cheese and parsley on top, reheat and serve.